Crepes With Cherries And Mascarpone Cream Recipes

CREPES WITH CHERRIES AND MASCARPONE CREAM

Steps:

• 1. In a medium sized mixing bowl, combine flour, water, milk, eggs, melted butter, salt and sugar by whisking until well combined.
• 2. Allow mixture to rest for 20 minutes.
• 3. Heat a 9 inch non stick pan up, with heat on Medium to low. Add 1/4 tsp butter to the pan. When the butter turns brown it is ready to cook the crepes.
• 4. Use a ladle to scoop, one scoop of crepe mixture on the pan. Immediately, roll the pan around so the crepe batter fully covers the bottom of the pan, continue to roll the pan around until the crepe mixture is just set. Allow to cook for about 1 min and 30 seconds.
• 5. Using a plastic pancake spatula, loosen the edges of the crepe all the way around before scooping and flipping the crepe onto the other side. I sometimes have to use a rubber scraper and a pancake spatula together to make this work.
• 6. Allow the crepe to cook an additional minute to minute and a half on the other side.
• 7. Add wax paper to a plate, and then slide the crepe off on to the crepe
• 8. This recipe makes about 12 crepes
• 9. Repeat steps 3-7 for the remaining batter.
• Lay the crepe out on a plate.
• Add the fillings about 1 inch from one side of the crepe rather than in the middle.
• Add 1 ½ Tsp of Mascarpone Cream to the crepe in a line.
• Sprinkle ¼ cup of sliced pitted cherries over the top of the cream.
• Sprinkle 1 tsp of brown sugar over the Cherries.
• Roll the crepe starting with the side with the filling.
• Garnish with more Mascarpone cream, powdered sugar, and more cherries.
• Enjoy

MIXED BERRY CREPES WITH MASCARPONE

Steps:

• For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes.
• For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside.
• For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
• To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook.
• Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.)
• To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
• Spoon the macerated berries over the crepes and serve.

CREPES WITH MASCARPONE AND CHOCOLATE WITH CHERRY COMPOTE

Steps:

• For the crepe batter: In a mixing bowl, beat together the milk and eggs. Whisk in the club soda and a pinch of salt. Gradually whisk in the flour and mix until just combined, then whisk in the melted butter. The mixture should be the consistency of really thin pancake batter. If it's a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using. (HINT, HINT: Crepe batter can be made up to a couple days ahead and refrigerated.)
• For the cherry compote: In a medium saucepan, combine the cherries, granulated sugar, lemon zest and juice and 1/2 cup water. Bring the mixture to a boil and reduce to a simmer. Cook until the cherries release their juices and the liquid concentrates and becomes slightly syrupy, about 15 minutes. Remove from the heat and reserve.
• For the filling: In a medium bowl, combine the mascarpone, chocolate chips, granulated sugar and cinnamon. Stir to combine and reserve.
• To make the crepes: In a small nonstick saute pan, melt 1¿2 tablespoon butter over medium heat. Swirl the butter around to coat the bottom of the pan. Wipe out any excess with a paper towel, saving the paper towel to use again--you will.
• Slowly ladle 1 1/2 to 2 ounces of crepe batter into the pan, tipping and rolling the pan around to allow the batter to evenly coat the bottom. It will take a little practice to get the motion of the ocean, the correct temperature of the pan and the proper amount of batter. Even for an experienced crepe maker, it takes a couple tries to get into the groove. The first few crepes always get tossed--accept it and move on.
• When the edges of the crepe begin to pull away from the pan and the bottom begins to brown, turn over the crepe and cook for 1 more minute. Remove the crepe from the pan, let cool and set aside in a stack separated by layers of parchment paper to keep the crepes from sticking together.
• Repeat this process with the remaining batter, wiping the pan with the paper towel or adding more butter as needed--once you get into the swing of things it's fast and fun!
• To assemble: Place a couple tablespoons of the mascarpone filling in the middle of each crepe and spread the filling over half the crepe in an even layer. Roll around the filling to seal. Place 2 filled crepes on each serving plate and spoon the warm cherry compote over the top. Dust with powdered sugar and serve.

FLAMBEED CREPES WITH MASCARPONE AND CHERRIES

Steps:

• For the filling: In a small bowl, combine the mascarpone, chocolate chips, sugar, and pinch of cinnamon. Set aside. If making more than 2 hours ahead, reserve in the refrigerator but let come to room temperature before serving.
• For the sauce: In a small saucepan over medium heat, combine the cherries, sugar, lemon zest and juice, and a splash of water. Cook until the cherries have let off their juices and the flavor has concentrated, 10 to 12 minutes. When done, the cherries should be very sweet and the juice should be syrupy. Turn off the heat and set aside.
• To assemble: Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes.
• Heat the pan with the cherry sauce over medium heat until it just begins to bubble. Be careful not to burn the sauce. Pour the kirsch into a measuring cup with a spout and carefully pour into the cherry sauce. Turn off the heat and carefully light the sauce using a long lighter. Allow the flames to burn off.
• To serve, arrange 2 crepe triangles on each serving plate and spoon the warm flambeed cherries over the top.
• Sa- weeeeeet!
• Batter:
• In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
• Crepes:
• Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
• Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
• When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed. Yield: 18 crepes

CHOCOLATE-CHERRY CREAM CREPES

Steps:

• In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.

STRAWBERRY MASCARPONE CREPES

Steps:

• In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. , For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. , Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Serve with strawberry topping.

CREAM FILLED CREPES WITH TART CHERRY SAUCE

Steps:

• CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
• Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
• Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
• SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
• Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
• Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
• Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.